"It's a huge honor considering it's a magazine I've read for 20 years, and it's our first nod from a national publication," owner/chef Paul Fehribach says.

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Tuesdays are the only day you can get fried chicken from Big Jones, because the process is fairly intensive and takes up so much room in the kitchen. But it's that exacting process that Fehribach says makes the chicken stand out.

Big Jones uses Gunthorp Farms birds raised on green grass, as opposed to the crowded chicken factories that supply most restaurants. The birds are brined for 24 hours before they're fried in cast iron kettles, providing a perfectly crunchy crust.

"People have forgotten how good real fried chicken is," Fehribach says. "When you start with better ingredients, you get a better final product."

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The chicken is served alongside greens, mashed potatoes and cornbread.